Restaurants›Vintner Grill›Pan Seared Crab Cakes Recipe

Pan Seared Crab Cakes Recipe

Inspired by Vintner Grill
Time1h
Serves4

With tarragon cream sauce, roasted peppers, and mixed green salad

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Ingredients

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Crab Cakes

Tarragon Cream Sauce

Roasted Peppers

Mixed Green Salad

Method

Crab Cakes

1

Prepare the Crab Mixture

In a large bowl, combine the crab meat, bread crumbs, mayonnaise, Dijon mustard, egg, green onions, Old Bay seasoning, salt, and black pepper. Mix gently until just combined.

2

Form the Crab Cakes

Shape the mixture into patties, about 3 inches in diameter. Place on a baking sheet and refrigerate for at least 30 minutes to firm up.

3

Cook the Crab Cakes

Heat olive oil in a skillet over medium heat. Cook the crab cakes for about 4-5 minutes on each side, or until golden brown. Remove and drain on paper towels.

Tarragon Cream Sauce

4

Mix the Sauce

In a small bowl, combine sour cream, tarragon, lemon juice, minced garlic, salt, and pepper. Mix well and set aside.

Roasted Peppers

5

Roast the Peppers

Preheat the oven to 400°F (200°C). Cut the bell peppers in half, remove seeds, and place them on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 20-25 minutes until tender.

Mixed Green Salad

6

Prepare the Salad

In a large bowl, combine mixed salad greens, cherry tomatoes, and cucumber. Drizzle with olive oil and balsamic vinegar, and season with salt and black pepper. Toss to combine.